Karthigai appam is a special sweet appam made commonly on Karthigai deepam festival. Karthigai appam is made by frying rice flour batter blend with jaggery syrup in dollops. Learn how to make Karthigai Appam with step by step pictures.
Karthigai appam recipe with step by step photos and video. Sweet appam made with raw rice and jaggery is one of the easiest appam that we make for Karthigai deepam. Make this easy sweet appam for any occassion and enjoy.
Karthigai deepam is one festival that I look forward to every year. Right from lighting lamps, decorating the house with it and making batchanams such as pori urundai, nei appam, karthigai pori, karthigai appam etc I love everything about this festival. I love making and ofcourse eating all traditional sweets particularly the ones made with jaggery. In addition kids love all types of appam so its a motivation for me to try new varieties.
About karthigai appam recipe
- Soak and grind raw rice and grind it along with banana,cardamom to a thick batter.
- Take jaggery and water in a pan, strain to remove impurities with no consistency checks. Set aside to cool completely.
- Strain and add jaggery syrup. Grind it to a thick batter, sprinkle water if needed. Make batter flowing for instance like dosa batter consistency.
- Heat oil – add batter using deep curved laddle and deep fry them until reddish brown on both sides.
- To summarize the karthigai appam recipe steps – soak,grind raw rice along with banana, make jaggery syrup mix to form a batter. Finally pour in preheated oil and deep fry them.
If you have any more questions about this Karthigai Appam Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Karthigai Appam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Karthigai Appam
Ingredients
- 1 cup raw rice
- 1/2 cup jaggery crushed / powdered
- 2 nos cardamom
- 1 small banana
- water as needed
- oil to deep fry
Instructions
- To a pan add jaggery and water. First heat it up. In the first place make jaggery syrup ready as it has to cool down for later use.
- Dissolve jaggery completely. No need to check for any consistency. Set aside to cool.
- Soak raw rice in water for 2 hours.
- After 2 hours, rinse it well and drain water completely. Add a banana cut roughly along with cardamom powder.
- Grind this first to a coarse mixture without adding any water.
- After that strain the jaggery syrup into the mixer.
- Grind it to a fine paste. Sprinkle little water if needed while grinding.Transfer the batter to a mixing bowl.
- Add little water to the batter.
- Mix well to form a smooth flowing batter for instance like dosa batter consistency. Do not make the batter runny otherwise the appams will drink more oil.Therefore be very careful while adding water grinding and also after.
- Now the appam batter is ready. Use a deep curved laddle for puring into hot oil to get even sized round appams.In addition, you can add coconut grated or coconut pieces into this batter.
- Finally heat oil in a kadai - add to preheated oil.
- It will rise up puffing after few seconds. When the edges become golden, flip over.
- Fry until reddish brown on both the sides. Fry in medium flame.
- Once evenly browned, remove and drain it in tissue paper.
- Likewise repeat to finish and make the other appams too.
Notes
- Make sure to keep the batter not too runny otherwise the appams will drink more oil.
- Use a deep curved laddle , fill it up full with batter then pour into preheated oil to get even sized round appams.
- If soaking time is not enough as a result the appams will not rise up and puff well.
Variations
- You can either use paniyaram pan or deep fry them.
- In addition you can add coconut bits or nuts for extra crunch.
- Use instant nei appam recipe if you don’t have time for soaking and grinding.
- You can replace jaggery with cane sugar syrup too.
Storing and Serving Suggestions
These appams keeps well in room temperature for 2 days.You can keep in fridge and extend shelf life for another 2 days. No freezing recommended.
Related recipes
If you have any more questions on making of this karthigai appam do mail me at [email protected]
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this appam recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
How to make karthigai appam
- To a pan add jaggery and water. First heat it up. In the first place make jaggery syrup ready as it has to cool down for later use.
- Dissolve jaggery completely. No need to check for any consistency. Set aside to cool.
- Soak raw rice in water for 2 hours.
- After 2 hours, rinse it well and drain water completely. Add a banana cut roughly along with cardamom powder.
- Grind this first to a coarse mixture without adding any water.
- After that strain the jaggery syrup into the mixer.
- Next step in karthigai appam is the most important one – Grind it to a fine paste. Sprinkle little water if needed while grinding.Transfer the batter to a mixing bowl.
- Add little water to the karthigai appam batter.
- Mix well to form a smooth flowing batter for instance like dosa batter consistency. Do not make the batter runny otherwise the appams will drink more oil.Therefore be very careful while adding water grinding and also after.
- Now the karthigai appam batter is ready. Use a deep curved laddle for pouring into hot oil to get even sized round appams.In addition, you can add coconut grated or coconut pieces into this batter.
- Finally heat oil in a kadai – add to preheated oil.
- It will rise up puffing after few seconds. When the edges become golden, flip over.
- Fry until reddish brown on both the sides. Fry in medium flame.
- Once evenly browned, remove and drain it in tissue paper.
- Likewise repeat to finish and make the other karthigai appams too.
Compared to other recipes this karthigai appam is easy to make and will be liked by all especially kids.
Expert Tips
- If you prefer very sweet appam then add 3/4 cup jaggery instead of 1/2 cup.
- Make sure to keep the batter not too runny otherwise the appams will drink more oil.
- Use a deep curved laddle , fill it up full with batter then pour into preheated oil to get even sized round appams.
- If soaking time is not enough as a result the appams will not rise up and puff well. So soak for mentioned time.
FAQ’s
1.What type of jaggery to use?
You can use any type of jaggery either powdered or the block ones. You can use paagu vellam too, the jaggery variety you use decides the color of the appams.
2.What if my batter goes too runny after adding jaggery syrup?
Add little rice flour or wheat flour to make batter consistency as needed but do not add more. It will change the texture of the appams and it will not be soft,
3.Can I fry karthigai appam in paniyaram pan?
Incase if you are not comfortable with deep frying, then you can use paniyaram pan to make these appams.
4.Can I make appam without soaking, grinding?
This recipe is meant for soaking and grinding. But you can try my no soaking, grinding instant nei appam recipe alternatively.
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